My Sincere Apologies . . .

I've learned that posting a photo of a really delicious 1940's pie is not a cool thing to do, especially when you don't post the recipe!  Mea culpa!

So, for all you coffee lovers out there - and I know there are many of you, here's the recipe! Enjoy & please forgive me!

Coffee Chiffon Pie Recipe

1 envelope unflavored gelatin
1 cup strong coffee
1 cup sugar
1/2 teaspoon salt
3/4 cup strong hot coffee
1 cup heavy cream
3 eggs, separated
1 teaspoon vanilla
1/4 teaspoon cream of tartar
9-inch baked pie shell (I used a chocolate graham crust)

SOFTEN GELATIN in 1/4 cup cold coffee. Combine 1/2 cup sugar, salt, remaining coffee, and 1/2 cup cream.

Stir over low heat until scalding point. Beat egg yolks and add hot mixture slowly. Stir over low heat until boiling point.

Stir in softened gelatin. Chill until partially set, then beat until smooth. Add vanilla.

Whip remaining cream and fold in. Beat egg whites until they form soft peaks. Add cream of tartar.

Add remaining sugar slowly, beating well after each addition. Fold coffee mixture carefully into this meringue. Spoon into pie shell & chill for at least 2 hrs!

Garnish with chocolate sprinkles or cocoa!

One Year Ago . . . 

Lobster Ruben

Coffee Chiffon Pie

I recently made this pie from a 1940's recipe.  It has a very rich and strong coffee taste.  If you like coffee, you'll enjoy this delightful, light as air pie!

Want a bite?

Good bye 2012

The Year

Ella Wheeler Wilcox

What can be said in New Year rhymes,

That’s not been said a thousand times?

The new years come, the old years go,

We know we dream, we dream we know.

We rise up laughing with the light,

We lie down weeping with the night.

We hug the world until it stings,

We curse it then and sigh for wings.

We live, we love, we woo, we wed,

We wreathe our brides, we sheet our dead.

We laugh, we weep, we hope, we fear,

And that’s the burden of the year.

======================================================

Wishing you all the best for a happy, healthy, and prosperous New Year!  Like many of you 2012 has had some highs and some lows and some life lessons.  We've laughed, we've cried and we've said eternal good-bye to family and some friends, in some instances our good-byes, were too soon.  We've had fun, we've cooked, baked and made a pie or two, we've decorated and designed.   We've celebrated our personal and family achievements.  But what I cherish most are all your friendships.  Happy New Year my friends!  XO

Wrapping Up the Beach in 2012

 It's hard to believe that in 6 months my beloved little beach town will be bustling with people enjoying a summer vacation.

This is such a hot spot at the beach, it's so funny to see it enclosed and with a Christmas tree!

Looking up the hill.

Looking down the hill.  I love the lights in the church turret.

Click to enlarge photos.

Happy New Year to my sleepy seaside community.  If you click

on the photo you'll see the tree by the sea!

It's time to do some cooking, the baked beans are ready for the oven and the pound cakes are next on the agenda!  Have a wonderful weekend and if we don't chat for a few days have a safe and Happy New Year.  I have truly enjoyed my friendships with each of you and look forward to more fun in 2013!  Happy New Year my friends!

Victoria Mansion, Dressed for Christmas, Portland, Maine

The Parlor

As part of my husband's birthday weekend, we kicked off the evening by touring Victoria Mansion in Portland, Maine - it was stunning!  I took about 90 photos, and I've compiled them in these collages.  To view the photo's click on the image to enlarge.

The Master Bedroom - The Red Room

Victoria Mansion was built between 1858 and 1860.  It is the finest example of Italianate style in the United States.

The Green Bedroom

 The owner, Mr. Ruggles Morse was a hotel businessman from Maine.  This was his "summer home."  He mainly lived in New Orleans.  He spent the summers in his home state.

The Library

 The house and it's contents were sold in 1894 to the Libby family. Today, 90% of the original furnishings are intact in the home - amazing.  The Libby family took very good care of the home.

The Dining Room

 In 1940, the home was slated for the "wreaking ball," thankfully due to the efforts of Dr. William Holmes a group came together and saved this stunning home.

The Receiving Room

 I hope that you get a chance to tour this beautiful home if you are ever in Portland.  I can assure you that it's worth the trip.  The craftsmanship is amazing!

The Foyer

Tomorrow is my husband's "official" birthday, and we'll kick it off with breakfast at home, then a trip to L.L. Bean in Freeport, ME and dinner at the Good Table in Cape Elizabeth, ME.  Sunday is a trip to his favorite in-door farmers market in Scarborough, ME!

I hope you all have a wonderful weekend!

Wordless Wednesday or Hot for the Holidays!

Cranberry Relish

Cranberry Relish

If you can find any fresh cranberries in your local market, rather than stringing them with popcorn for your Christmas tree, I hope you are able to make this recipe!  

My friend Susan at From Beyond My Kitchen Window turned me on to this recipe and I've been making this relish for years, and everyone really enjoys it!  This relish is the perfect match for turkey, chicken or pork dinners, It's also great on leftover turkey or chicken sandwiches too.  

Sam Hoffer at My Carolina Kitchen also uses her cranberry relishes as an appetizer on a crostini with blue or gorgonzola cheese - how delicious!  Sam also has three amazing cranberry sauce recipes you should check out too!  

Ingredients
3 cups cranberries (fresh or frozen)
1 medium orange, cut into eights (ends, & seeds removed)
1 cup sugar (or eqivalent artificial sweetener)

Directions:
Slice unpeeled orange into eighths and remove any seeds. Place half of the cranberries and half of the orange in food processor. Pulse until evenly chopped. Tranfer to a bowl and repeat with the other half of orange and cranberries. Stir in sugar to taste and store in refrigerator of freezer.

Oh, if you find any fresh cranberries, be sure to pick up an extra bag or two for your freezer.  The cranberry season is a short one, and cranberries keep nicely in the freezer for up to two years!

Enjoy!

P.S. Isn't the color beautiful!

One Year Ago This Week

Roasted Pumpkin, Cranberry, Sage, Brown Butter & Scallops

Two Years Ago This Month

Beef Stew & Books . . . hmmm

I've also linked up my Cranberry Relish recipe with Foodie Friday's at; 

Rattlebridge Farm & 

Simple Living and Eating